Ground turkey meatballs soak up the sauce in this one-skillet macaroni meal. It’s easy to whip up and has a wonderful, lightly spiced Mexican taste. I like using ground turkey to make the meatballs because they don’t need to be drained of grease after cooking, and they’re a bit lighter than ground beef is.
More: Sesame chicken meatballs
Then there are the toppings that taste so good with Mexican food, cheese, tomatoes, onion and cilantro.
Melted cheese and enchilada sauce is the perfect combination that’s even better with meatballs and mac.
Serve while hot right off the stove, add the toppings and enjoy every bite.
Serves 3 One-pot enchilada macaroni and meatballs recipe
Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes
- 1 pound ground turkey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 3 dashes ground cumin
- 1/2 teaspoon dried oregano leaves
- 1/4 cup unseasoned bread crumbs
- 1/4 teaspoon ground black pepper
- 4 dashes salt
- 1 tablespoon olive oil (amount may vary depending on size of skillet)
- 1 can (19 ounce) red enchilada sauce
- 2 cups cooked elbow macaroni (al dente)
- 2 cups shredded cheddar cheese
- 3/4 cup chopped tomatoes
- 1/2 cup chopped green onion
- 1/2 cup chopped cilantro
- In a large bowl, add the ground turkey, garlic powder, onion powder, chili powder, ground cumin, oregano, bread crumbs, pepper and salt. Mix together.
- Roll the meat into meatballs that are just a bit smaller than a golf ball (should make about 15).
- Heat a large skillet on medium heat and add the olive oil.
- Transfer the meatballs into the pan. Brown all sides of the meatballs and cook until the meatballs are thoroughly cooked.
- To the pan, add the enchilada sauce and macaroni. Stir until the meatballs and macaroni are coated with the sauce.
- Turn the heat to low, and let simmer until the sauce is hot and has reduced to the desired thickness.
- Serve while hot. Top with cheese, tomatoes, green onion and cilantro.